(From 2011 Vintage) Anthony Giglio: Made with organic fruit from estate vineyards as well as sustainably grown grapes sourced from around the state, this is one of Oregon’s most successful Pinot Noirs. After a few sips, it’s clear how it’s earned that popularity: a distinctive regional profile, delightful complexity and great value. This Pinot offers pitch-perfect aromas of black cherry, sweet spice, toasty oak and leather, and earthy flavors of plum, strawberry and black pepper. Marnie Old: Pinot Noir grapes make their most seductive wines in cooler regions than most red grapes because they are unusually thin-skinned and lack defenses against scorching heat and sun. This helps explain why coastal Oregon makes some of the most compelling American Pinots, like this lithe, translucent beauty, whose expressive scent evokes pomegranates and Ceylon tea. What such reds lack in weight or power is more than made up for in their haunting fragrance and food-friendliness. Mark Oldman: Oh, Oregon! How you enthrall with your fertile elevations and cool climate, both of which help to make this Pinot the light, fleet-footed affair we would expect of the state’s celebrated Williamette Valley. Its ruby translucence is matched by invigorating notes of ripe strawberries and watermelon, which mingle with hints of smoke and cinnamon. The taste is smooth and tangy, making it a perfect candidate to pair with roast chicken, duck confit or locally sourced salmon. Give it 10 minutes in the refrigerator to make it even more refreshing
(From 2011 Vintage) Crafted using organic and sustainable farming methods in oregon’s famed Pinot region, this ruby-red stunner delivers the rich aromas of pomegranate and leather, and flavors of cherry, tobacco leaf, eucalyptus and citrus. With soft tannins and a heavy mouthfeel, it delivers a long, lingering fruit finish and a complexity achieved by eight months of aging in French oak. Pair the medium- bodied red with meat and game or vegetable dishes, like this decadent Wild Mushroom Lasagna. Look for recipe on www.foodandwine.com
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